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Ingredientes
- 3 1/4 c. flour
- 1 teaspoon salt
- 2 T sugar
- 1/2 c. Crisco
- 1 1/4 c. hot water
- 2 egg yolks
- 1 pound confectioners' sugar
- 1 c. Crisco
- 1 teaspoon vanilla
- Dash of salt
- 1/4 c. boiling water
Direcciones
- Make like pie dough.
- Mix together then add in to above mix.Work together and it will make a soft dough. Place in a covered bowl in refrigerator for 1 hour. (Dough must be in refrigerator AT LEAST ONE HOUR or possibly can be left several hrs.)
- Divide into 4 pcs. Roll thin - one at a time on a floured board. Spread with a thin layer of Crisco. Fold like a handkerchief - one third over then bring up bottom - fold sides in - this will form layers - dough, Crisco, dough. Put back into refrigerator for 1 more hour or possibly more in covered bowl.
- After 1 hour place 1 of the rectangle dough on lightly floured board - don't knead or possibly squeeze dough - just start rolling again and then layer and spread again with Crisco. This is done a total of 3 times - dough will "crack" as you roll. After last rolling and in refrigerator for 1 hour - roll to 1/8 inch thickness - and cut into 1/2 inch strips. Roll on a greased dowel rod - be sure edges are over-lapped. Bake on rod - 350 degrees till brown - about 15 min.
- Note: Dowel rods cut to the length of your cookie sheet can be purchased at the local hardware store. Once the cookies are baked and while still warm they can be slid off the rod with very little breakage. Cookies are very fragile. These rods will become discolored but can be used over and over again. Grease them only 1 time at start of baking as Crisco in dough will be sufficient till you are all finished.
- When cookies are cool they may be filled with any filling desired. Using pastry bag use:
- Mix well. This icing stays well in refrigerator covered for 1 month. Icing may be colored. Cookies freeze well filled or possibly unfilled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 12 servings | |
| Calories 501 | |
| Calories from Fat 230 | 46% |
| Total Fat 25.99g | 32% |
| Saturated Fat 6.02g | 24% |
| Trans Fat 8.56g | |
| Cholesterol 0mg | 0% |
| Sodium 209mg | 9% |
| Potassium 38mg | 1% |
| Total Carbs 64.23g | 17% |
| Dietary Fiber 0.9g | 3% |
| Sugars 37.84g | 25% |
| Protein 3.5g | 6% |
